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You might have heard idli being called a probiotic rich food, but there is a small catch. Even though the batter contains live bacteria while it ferments, steaming exposes it to high temperatures which can kill most of these microorganisms. So, while fermentation brings several nutritional benefits, freshly steamed idli is not necessarily a source of live probiotics.
That does not mean fermentation goes to waste. Even after cooking, some of the changes that take place in the batter, including improved protein digestibility and the breakdown of phytic acid, can still be beneficial. The goodness of idli lies partly in what happens to the batter before it reaches your plate. If you usually rush through the preparation, give your idli batter enough time to ferment. Leaving it in a warm spot for around few hours is a good starting point, depending upon the temperature and weather. In winter months, keep the covered batter in a warmer corner of your kitchen as it can help it ferment properly. Components like baking soda can also be added to make the batter rise, but they cannot replace the nutritions that come with natural fermentation. If you want to add more protein, you can add more urad dal to the recipe. For a more balanced meal, serve it with sambar, vegetables and chutney, try replacing some of the rice with ragi or other millets. the nutritional changes that take place during fermentation can remain beneficial While steaming kills most of the live bacteria. So, the real value of idli lies not in assuming it is a probiotic rich food, but in allowing the batter to ferment properly and making the most of the nutrients it offers.